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A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. [2] A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe , the Japanese kusaya or。 See more

The fermentation continues after the fish have been canned and it is not uncommon for the cans to bulge. The smell of suströmming. The smell is the thing that has made surströmming famous. The smell is created by autolysis in the。

Take out the Surströming form the can, when it still is under water. Then let it sit there for a few hours. Then you can eat it. I have done this infors multiple times. Even at a large Hotel that worst smelling fish in a cani worked at. Water is excellent at。

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